Chickpea, Sausage and Pumpkin Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
6 Italian Sausage Links, whole450gm/1lb. peeled and cubed pumpkin. American substitution would be butternut or acorn squash4 medium to large carrots, peeled and coined1 medium onion, cut in half and sliced425gm/15 oz. can of Chick peas, drained and rinsed 2T Tomato Paste (Puree)1t Ground Cumin1/4t ground Turmericpinch Cayenne Pepper1/4t Pepper5t Vegetable Stock power (or cubes) - Low Salt along with 5 cups water (you can use 5 cups ready made stock if desired - also buy Low Sodium)1/2C of Frozen Spinach to garnish
Start sausage in a frying pan cooking long enough to cut the sausage into coins without it falling apart.. about 1 minute or 2 on each side. Turn off pan and let sausage cool on a paper towel to absorb some of the oils.
While sausage is cooling, pan spray crock pot with olive oil. Add your pumpkin (squash), carrots, onions, chickpeas, tomato paste, and all your spices.
Cut your sausage into coins (I usually cut 7-8 coins per sausage) and add to crock pot.
Add your stock (5t if using power stock first then your water. Mix and cook.
6-8 Hours - Put on Low
or
4-5 Hours - 1 hour on high, 3-4 hours on low (starting at lunchtime for example)
To Serve - Heat 1/2 cup of spinach until hot. Ladle your soup into your favourite bowl and top with a tablespoon or 2 of spinach.
Serving Size: Serves 8
While sausage is cooling, pan spray crock pot with olive oil. Add your pumpkin (squash), carrots, onions, chickpeas, tomato paste, and all your spices.
Cut your sausage into coins (I usually cut 7-8 coins per sausage) and add to crock pot.
Add your stock (5t if using power stock first then your water. Mix and cook.
6-8 Hours - Put on Low
or
4-5 Hours - 1 hour on high, 3-4 hours on low (starting at lunchtime for example)
To Serve - Heat 1/2 cup of spinach until hot. Ladle your soup into your favourite bowl and top with a tablespoon or 2 of spinach.
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 317.6
- Total Fat: 18.3 g
- Cholesterol: 64.4 mg
- Sodium: 939.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.4 g
- Protein: 16.6 g
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